Roasted Cauliflower and Mushroom Lentil Burger

Roasted Cauliflower and Mushroom Lentil Burger

Roasted Cauliflower and Mushroom Lentil Burger

Being a vegetarian I’m always on the search for the next greatest vegetarian burger. Sometimes I’m successful, but most of the time I feel they fall short. They lack flavor, or texture, or are made with additional fillers that I don’t want such as corn. Store-bought vegetarian burgers usually contain a lot of preservatives or are made out of hydrolyzed vegetable protein.

Homemade vegetarian burgers are definitely the way to go. There are 4 separate components to complete this dish, but you can choose to just make the burgers if you have other plans for them!

For this dish I made a Roasted Cauliflower and Mushroom Lentil Burger. I topped it with a Cucumber Mint Cream Cheese Sauce, followed by Zucchini and Carrot Zoodles, and finally finished it with a Roasted Red Pepper Sauce.

You can eat this burger with or without a bun, crumble it up to put on salads, make meatballs for a spaghetti or a sandwich, the possibilities are endless. Make a side of homemade sweet potato chips that would go perfectly with these burgers.


What You Need – For the Burger (makes 10 small patties)
Half a head of cauliflower
Baby portabello mushrooms – between 8-10
Lentils – 2 cups of cooked lentils. You can choose to use dried lentils, soak them overnight, then cook them the next day, or you can buy a can of pre-cooked lentils that is additive and preservative free, and limited in sodium. You can even experiment with the type of lentils, I used a small brownish-black variety.
1/2 of a medium sized onion (I also added 4 small red shallots)
4 gloves of garlic
1 egg
Roughly 1 cup of flour (up to you on the type)
Fresh Rosemary – roughly 2 large tablespoons – make sure to remove the stems
Fresh sea salt and fresh cracked black pepper
Coconut Oil for roasting vegetables

Directions for Roasted Cauliflower and Mushroom Lentil Burger:
1. Wash cauliflower and mushrooms thoroughly. If you’re using a can of lentils make sure to rinse and drain well.
2. Take a half a head of cauliflower and lightly rub it with coconut oil, fresh sea salt and fresh cracked black pepper.
3. Roast the cauliflower until soft but not burnt. You can do this by using a roasting pan or wrap it up completely in tin foil and stick in in the oven with 400 degree temperature.
4. Follow the same (2-3) for the mushrooms
5. While your vegetables are roasting, put your rinsed lentils into a pan with a little water, salt, and pepper and cook it over medium heat for a few minutes. Drain completely when finished
6. Dice up garlic, onions, and shallots and gently saute them all together with fresh rosemary and coconut oil in a pan until soft but not burnt.
7. In a large bowl, mix together your drained lentils, garlic, onion, shallot, and rosemary mixture. Taste – add salt and pepper if necessary.
8. When your cauliflower and mushrooms are finished, take them out from roasting and dice them into small pieces. If you want more texture – make larger pieces. If you want less texture  – dice finely, or even puree in a blender. I like texture so I left mine in small chunks.
9. Add the cauliflower and mushrooms to the large bowl with your other ingredients. Mix all the ingredients in the bowl together well. You can even use a fork or your hands to mush them together. You want the lentils to mash slightly.

All ingredients mixed together
All ingredients mixed together

10. Add 1 egg (whisk the egg in a separate bowl before adding) and mix thoroughly
11. Add flour – I add only a few tablespoons at a time, mixing thoroughly. You don’t need a lot of flour, roughly 1 cup total.
12. On a separate plate or sheet of tin foil, put a few tablespoons of flour down that you can use as you make the patties.
13. Your now ready to make your burgers. The way I made them was by using a flat pan on top of the stove with a little bit of coconut oil (not much because they will be too wet). But I would also recommend grilling them or even rolling them into balls and deep frying them to make fritters.
14. Scoop a small handful of your mixture into your hands and form a small patty. I use a little extra flour from the plate by taking a few pinches of it and rubbing it on the outside of the patty.
15. Put your burgers into the pan over medium-high heat. Cover the pan to trap heat inside. Flip the burgers after 1 minute. Continue to flip the burgers until you’ve reached the desire texture you are looking for.

Finished Burgers
Finished Burgers

Note: If your burgers don’t stay together perfectly, then add a little more flour to your mixture until they are very sticky.


What You Need – For the Cucumber Mint Cream Cheese Sauce
1/2 cup diced cucumber
1/2 cup chopped fresh mint
1 cup of cream cheese
1/2 cup of plain yogurt
Fresh sea salt and fresh cracked black pepper

Directions
1. Dice cucumber and fresh mint
2. In a bowl, whisk together cream cheese and yogurt until smooth.

3. Add cucumber and fresh mint. Mix thoroughly.
4. Add salt and pepper to taste.

Cucumber Mint Cream Cheese Sauce
Cucumber Mint Cream Cheese Sauce

What You Need – For the Roasted Red Pepper Sauce
2 red peppers
4-5 cloves of garlic
5-6 red shallots
1/4 cup of vegetable stock
1/4 cup olive or coconut oil
Fresh sea salt and fresh cracked black pepper
2 Tbsp of flour

Directions:
1. Wash your peppers and cut into 4 large pieces (8 total)
2. Rub with coconut oil and salt and pepper (same as for cauliflower and mushrooms in the burger recipe)
3. Roast until soft but not burnt. If the skin burns, just peel that part off.
4. While the peppers are roasting, dice garlic and shallots. In a small pan, put garlic, shallots, coconut oil, and lightly saute. Slowly add a little bit of flour, pausing to stir frequently, so that you create a slightly thicker paste. Adding flour will make the sauce thicker and not runny. 
5. When the peppers are finished roasting, put the peppers, garlic, onion, and vegetable stock into a blender and blend until smooth.
6. Pour mixture back into a pot over light heat to keep warm. Add salt and pepper to taste.

Roasted Red Pepper Sauce
Roasted Red Pepper Sauce

What You Need – For Zoodle Topping
 1 medium zucchini
1 medium
carrot
Veggetti – a miracle tool for making zoodles
Coconut oil
Fresh sea salt and fresh cracked black pepper

Directions:
1. Wash your vegetables and skin your carrot only.
2. Use the Veggetti tool to make zucchini and carrot zoodles
3. In a pan, very quickly saute the zoodles with coconut oil, salt, and pepper. Do not overcook. They will get too mushy very quickly.

Zoodles are so much fun!
Zoodles are so much fun!

Time to Build Your Burger!

  1. Place the roasted cauliflower and mushroom lentil burger on a plate.
  2. Cover it with a little cucumber mint cream cheese sauce.
  3. Place some cooked zoodles on top.
  4.  Drizzle with roasted red pepper sauce.
Roasted Cauliflower and Mushroom Lentil Burger
Roasted Cauliflower and Mushroom Lentil Burger with Zoodles and Two Sauces

 

 

 



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